Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 2 T vegetable oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 medium carrots, grated
- 1/8 tsp red pepper
- 3 C corn (fresh, frozen or canned)
- 2 tsp coriander
- 2 tsp ground cumin
- salt and pepper to tasted
- 2 1/2 C Mexican blend cheese
- 3 (large) tortillas
Details
Preparation
Step 1
Heat oil in skillet. Cook onions and peppers in oil over medium heat for about 5 minutes.
Add garlic and grated carrots. Saute for 4 more minutes.
Add red pepper, coriander and cumin. Cook covered for 5 minutes, stirring often. Add salt and pepper to taste.
Stir in cheese and let stand until cheese partially melts.
Fill half of each tortilla with vegetable and cheese mixture in half-moon shape.
Fold over and cook on griddle or in cast iron skillet until golden brown and slightly krispy. Serve with salsa and sour cream. Makes about 8 quesadillas.
You'll also love
- Goosey Cake 0/5 (0 Votes)
- Lipton Onion Chuck Steak 3/5 (1 Votes)
- Twice-Cooked Coconut Shrimp 0/5 (0 Votes)
- FETTUCCINE WITH GOAT CHEESE, LEEKS... 0/5 (0 Votes)
- Red Velvet White Chocolate Popcorn 0/5 (0 Votes)
Review this recipe